Horseradish – Although the leaves may be added raw to salads, it is the root of the Armoracia rusticana plant that most people are familiar with. It figures prominently in the cooking of its native region of eastern Europe and western Asia where it still grows wild. Its culinary history probably began in Russia and the Ukraine, and spread to Scandinavia, Germany and the rest of Europe through the Middle Ages. The freshly grated root is extremely pungent enough to make your eyes sting and nose run, and vinegar or lemon juice are added to enable an enzymatic reaction that produces the sharp, peppery flavour we are familiar with. Traditionally served to accompany roast beef in the British Isles, tongue in Germany, and boiled beef in Austria and elsewhere, fresh horseradish will keep for several weeks in the refrigerator, and for more than a year in the freezer.